Salmon with Sautéed Vegetables

Start by making shallow diagonal cuts on the salmon fillet, then repeat the same cuts in the opposite diagonal.

Then cut it in half and place this salmon on a grater set over a baking sheet. 

Pour the hot water over it and remove the skin. 

Next, cut it into 3 equal parts, flip these slices over, grate the frozen butter on top of them and press down firmly.

Transfer them to a large skillet over medium to low heat. 

Season them with a pinch of salt, a pinch of black pepper and fry them until golden brown.

Flip them over and repeat this seasoning on the other side. 

In another large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion sliced into strips, the crushed garlic cloves, the red bell pepper sliced into strips and sauté until golden brown.

Next, add the mushrooms cut into smaller pieces, the spinach leaves, the heavy cream and the water. 

Season with the salt, a pinch of black pepper and stir until well combined.

Add the lemon cut into round slices and the salmon we prepared earlier. 

Cover the skillet and let everything simmer for 10 minutes.

Serve.